Vietnamese Coconut Tapioca Pudding (Chè Chuối)
Chè Chuối is a traditional Vietnamese dessert made by simmering ripe bananas and tapioca pearls in sweetened coconut milk until thick and creamy. The tapioca pearls need a short soak before cooking, and the whole dish comes together in roughly 30 minutes. Serve it warm or at room temperature for the best texture.
Equipment
- Saucepan
- Wooden spoon
- Ladle
- Serving bowls
Ingredients
- ½ cup small tapioca pearls preferably Vietnamese Lục tàu xá pearls
- 2 cups water
- 1 can coconut milk 13.5 oz, high quality
- ⅓ cup sugar organic cane sugar recommended
- 4 medium ripe bananas sliced into 1/2 inch thick rounds
- ¼ teaspoon salt to balance sweetness
- 1 teaspoon vanilla extract pure vanilla extract
- 2 tablespoons roasted peanuts crushed, for garnish
Instructions
- In a large saucepan, combine tapioca pearls and 2 cups of water. Bring to a boil over medium heat, stirring occasionally to prevent sticking. Allow tapioca to boil for about 10 minutes or until slightly translucent.
- Once the tapioca pearls are semi-cooked, add coconut milk, sugar, salt, and bananas to the saucepan. Stir gently to combine.
- Reduce the heat to low and simmer the mixture for another 15 minutes. Ensure the bananas are tender and the tapioca pearls are fully translucent, stirring occasionally.
- Add vanilla extract, stir, and let it all gently simmer for an additional 2 minutes to infuse flavors.
- Remove from heat and ladle the pudding into serving bowls.
- Top with crushed roasted peanuts for a delightful contrast in flavor and texture.
Notes
Tammy’s Tips:
- You can substitute bananas with jackfruit or lychee for a unique twist.
- The pudding can be served warm or chilled based on preference—enjoy the creamy flavors either way!
Nutrition
Calories: 457kcalCarbohydrates: 64gProtein: 5gFat: 23gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 187mgPotassium: 675mgFiber: 4gSugar: 32gVitamin A: 76IUVitamin C: 11mgCalcium: 36mgIron: 4mg
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